Couscous Cake Contest!

I don’t know if you’ve heard about it, but Robin Robertson over at Vegan Planet is hosting a couscous cake contest. The contest ends on Saturday, so it’s not too late to get in on the action. Way back in the mid ’80’s during a bout with macrobiotics, I used to make a mean apple juice couscous cake. Or so I thought at the time. So I couldn’t resist the idea doing something experimental. If I remember right, that original recipe was just apple juice and couscous. Borrring. Here are the latest attempts. Trust me, new and improved since then.

Cherry Couscous Cake with Berries

Cake
2 cups cherry juice
1 cup couscous
pinch of salt
1 Tbsp agave
1 tsp vanilla
1/3 cup dried tart cherries, sweetened, chopped finely

Topping
1/4 cup tofutti sour cream
2 Tbsp tofutti cream cheese
2 Tbsp agave
1 tsp vanilla
1/2 tsp cinnamon
fresh berries (on the side)

Bring the juice to a boil and add the rest of the cake ingredients. Stir, then put lid on and turn off heat. Let sit about 5 minutes until all juice is absorbed. Press into lightly oiled springform pan. Refrigerate for at least 2 hours or overnight. Make topping by mixing all ingredients together with a small whisk. Unmold cake, spread topping on and add berries. That topping makes a great fruit dip, too.


Lemon Berry Couscous Cake

Cake
1 1/2 cups peach nectar (or juice)
1/2 cup white grape juice
2 Tbsp limoncello
pinch salt
1 1/2 cups couscous
zest from 1/2 a lemon
1 tsp lemon extract
1/2 cup dried blueberries

Glaze
1 cup confectioner’s sugar, sifted
3 Tbsp limoncello
1- 2 Tbsp lemon juice (to desired consistency)
zest of 1/2 a lemon
berries (on the side)

Bring the juices to a boil and add the rest of the cake ingredients. Stir, then put lid on and turn off heat. Let sit about 5 minutes until all juice is absorbed. Press into lightly oiled springform pan. Refrigerate for at least 2 hours or overnight. Make topping by mixing all ingredients together with a small whisk. Unmold cake, top with berries and drizzle with glaze.

I happen to really like fresh fruit with dried fruit and I guess it shows. Yeah, I know what that drizzle looks like, too. Drizzle! So there!

Just to prove I haven’t just been eating couscous cakes (though it’s tempting), here are a few other recent dishes.

Salt and Pepper Tofu from the V’con, by way of the PPK Boards. This is one of Jim’s very favorite meals. If you haven’t tried it yet, it’s time!

This is the Szechuan Noodle Salad from Vegan Fire and Spice. Full of flavor and not shy about it’s hotness, this really hit the spot for me.

Tonight’s dinner: either fajitas or bbq seitan. I’ve got a freezer full of seitan so I’m feeling virtuous.

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5 Comments

  1. Posted May 12, 2008 at 5:09 pm | Permalink

    oh WOW! the couscous cake looks sooooo good! and so does the tofu! i’m gonna have to try both of these recipes out! thanks! :)

  2. Posted May 12, 2008 at 6:13 pm | Permalink

    Thanks, Jessy. That tofu is so good and unbelievably easy. If you make just one of the couscous cakes, do the lemon. They’re both good, but that one is better. :)

  3. Posted May 16, 2008 at 12:51 am | Permalink

    Yum. To all that. But your couscous cakes are beautiful.

  4. Posted May 16, 2008 at 2:21 pm | Permalink

    Thanks, Trina! The winner is going to be announced tomorrow. I don’t plan on winning, but I can’t wait to see the other entries.

  5. Gauri Radha गौरी राधा
    Posted March 16, 2011 at 7:49 pm | Permalink

    Never even heard of couscous cake but it looks delectable!!

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